Things are definitely busy.  I am taking care of the “office wine” on the weekends since the guys are taking care of it through the week.  After punching the cans down, I checked the temp and brix.  Temperatures are rising, definite active fermentations at 77-78 degrees now, with sugar levels averaging about 17 degrees brix.  Good, looks like our yeasts took hold!  It still smells like bananas, though!